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Fresh sheep cheese

Visits : September to June

Regions : Balagna

Categories : Animal farming, cured meats, cheeses

Agricultural sectors : Corsican cheese, Suckling lamb and goat

Route de la Paline d'Avapessa
20225 Cateri

There are some choices in life that are difficult to make, and some that impose themselves upon you.

After having been a cattle breeder and olive grower, Régine Heitzler changed course and steered herself towards sheep farming. No doubt a product of her past, when, as a teenager, she would watch the family herd on the heights of the village of Muro! A decision that was nonetheless made after careful consideration… “…and in difficult conditions!” Régine smiles. “We had to rebuild everything. My first 50 ewes were milked by hand on a small plot of land. I’ll give you two guesses by whom!”

Alone, Régine has built her herd over the years, which now totals 150 animals. “A small herd, after all, but to which I give my full attention.” And the opposite is also true when we observe the behaviour of sheep. No fear! “They are used to seeing people, and it also makes me happy to be with them every day.”

Her happiness is tangible! “Transformation marks the accomplishment of this work. Making cheese means going to the end of a process, and that’s the real satisfaction.” Be aware that the cheese is produced to order every day, so get there quickly and try it! There won’t be enough for everyone.

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